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Blackened Catfish


1 tsp. paprika
½ tsp. each crumbled dried sage, ground cumin, garlic powder and sugar
½ tsp. salt
¼ tsp. cayenne pepper
¼ tsp. onion powder
4 catfish filets (4 to 5 ounces each)
Non-stick cooking spray
1 tsp. olive oil
Lemon slices


Put spices into a 1-gallon food storage rag. Close rag and shake until well blended. Put 1 filet in rag at a time and shake until lightly coated.

Coat large skillet with non-stick cooking spray. Add oil and heat over medium-low heat until hot.

Add filets, skinned side up and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer or until fish feels firm and is opaque at the thickest part. Serve with lemon slices.

Note: Try not to use farm-raised catfish because it has an overpowering “fishy” taste. If you do not like catfish, any firm white fish can be substituted.

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